Ingredients (4 servings):

• 2–3 lbs octopus (fresh or frozen, thawed)

• 1 small onion, quartered

• 2 bay leaves

• 3–4 whole peppercorns

• ½ cup extra virgin olive oil

• 3 tbsp fresh lemon juice

• 2 cloves garlic, minced

• 1 tsp dried oregano (Greek style)

• Salt & freshly cracked black pepper

• Lemon wedges, for serving

Instructions:

1. Tenderize Octopus – If using fresh octopus, lightly pound with a meat mallet to help tenderize.

2. Simmer – Place octopus in a large pot with onion, bay leaves, and peppercorns. Add just enough water to cover. Simmer gently over medium-low heat until tender (45–60 minutes). Drain and let cool slightly.

3. Marinate – Cut tentacles apart. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss octopus in marinade and let sit 30 minutes.

4. Grill – Preheat grill (or grill pan) to high. Grill octopus 2–3 minutes per side until charred and smoky.

5. Serve – Drizzle with extra olive oil and lemon juice. Garnish with fresh oregano or parsley. Serve with crusty bread or alongside Greek salad.